How To:

1. Brew the tea in a teapot with 300ml of freshly boiled water for seven minutes.

2. Pour the tea into a large frying pan/skillet (that fits the salmon fillets in one layer) and stir in the butter and maple syrup.

3. Bring the pan to a medium simmer for 10 minutes, stirring occasionally, until the liquid has reduced by roughly half.

4. Top and tail the courgettes and use a spiralizer or julienne peeler to make the courgetti (or use a regular vegetable peeler on the courgettes lengthways to make wide pappardelle-style ribbons). Cut long strands in half to make them easier to eat.

5. To make the dressing, whisk the olive oil and lemon juice together in a large bowl until emulsified (or shake in a jam jar). Stir in the chopped rocket and grated parmesan and season with black pepper. Taste and add more lemon if needed.

6. Add the courgetti to the bowl, toss with the dressing and set to one side.

7. Season the salmon fillets with sea salt and then gently cook the fillets in the tea glaze on a medium heat for five minutes. Turn and cook for another four minutes on the other side until just pink inside (or when no resistance when pierced with a skewer).

8. Distribute the courgetti between four plates and top with a piece of salmon. Finish with a drizzle of leftover tea glaze from the pan.

Yvette

Hi! Thanks so much for your great recipes, I much enjoy your website!
I was wondering if you would have an alternative idea for the earl grey, which would not have (so much) theine/caffeine? Do you think perhaps rooibos would work in that? Thanks!

Jasmine Hemsley

Thanks for the kind words. We recommend A Rooibos Earl Grey! That’s Rooibos tea with a bit of bergamot for the Early Grey flavour – you can buy it in some health food shops and quite a few companies do ti so just take a look online. You can also buy Rooibos Vanilla and I’m sure plain Rooibos will also be lovely. Good luck!

Tracey Thomas

Thank you ladies for a new way to eat one of our favourite ingredients salmon .
The glaze gave a wonderful flavour the zucchini noodles were a welcome change from regular
Salad veggies it is definetly a keeper .x

I made this for lunch today with a very minor changes. I did not add cheese and substituted honey for the maple syrup. The glaze on the salmon was absolutely amazing. What a great meal. I will be making this again in the near future. Thank you for sharing!

Nick F.

I’m not into the bullshit when it comes to cooking. Normally eat a primarily vegan diet but made this the other night when cooking for others and was very satisfying! Easy to make, cheap and definitely filling. Would make again for sure.

Lily

Jasmine Hemsley

The courgetti is lovely raw on a hot day. On a cold day or for anyone with digestive issues you can either blanch or saute. Courgetti cooks very quickly and has a high water content so don’t be tempted to boil it like pasta!

Jasmine Hemsley

Dana

Hi! I’ve worked with many Australians & Brits and what they call rocket Americans call arugula. It’s the same leafy green, just a different name. And I’m sure you know this but just in case, courgetti is zucchini. Hope this helps!😉

Susie Dalton

Thanks so much for a lovely book which arrived yesterday. My daughter is off to University in September and I wanted to get her used to cooking stuff that’s a bit healthier than the usual ‘student’ food and she is pretty excited about this book. We are having the salmon tonight (and she is cooking) yay!!!!!!!